ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
AMAZING ASIAN CHICKEN SALAD
This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!
Provided by emilyk
Categories Salad Coleslaw Recipes No Mayo
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
- Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
- To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g
FRESH ASIAN CHICKEN SALAD RECIPE
Toss together a restaurant-style salad with this Asian chicken salad recipe. This Fresh Asian Chicken Salad Recipe features bright vegetables and oranges.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, 2-1/2 cups each
Number Of Ingredients 7
Steps:
- Remove 2 tsp. dressing; brush evenly onto both sides of chicken.
- Cook chicken in nonstick skillet on medium-high heat 2 min. on each side or until evenly browned on both sides; cover. Simmer on medium-low heat 3 min. on each side or until chicken is done (165ºF).
- Slice chicken. Cover 2 plates with salad greens; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g
ASIAN CHICKEN CHOPPED SALAD RECIPE BY TASTY
Here's what you need: chicken breasts, soy sauce, sesame oil, pepper, red pepper flakes, garlic clove, ginger, rice vinegar, sesame oil, soy sauce, sugar, garlic clove, ginger, romaine lettuces, red cabbage, carrots, green onion, cilantro, almond slice, fried wonton chip
Provided by Hitomi Aihara
Categories Lunch
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a large bowl, combine marinade ingredients.
- Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the fridge.
- Fully cook chicken.
- Cut into cubes.
- In a mason jar, combine ingredients for the dressing. Shake and set aside.
- Prep the salad. Add all of the salad ingredients into a large bowl and add the cubed chicken and dressing. Toss.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, Sugar 8 grams
SIMPLE ASIAN FRUIT SALAD
Steps:
- In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.
FRESH ASIAN CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 servings, 2-1/2 cups each
Number Of Ingredients 8
Steps:
- SPRINKLE chicken with salt; brush with 2 tsp. of the dressing.
- HEAT nonstick skillet on medium-high heat. Add chicken; cook 2 min. on each side or until browned on both sides. Reduce heat to medium-low; cover. Cook 5 min. or until chicken is cooked through (170F), turning occasionally. Slice chicken.
- ARRANGE lettuce, oranges, peas, chicken, almonds and carrots on two serving plates. Drizzle with remaining dressing.
ASIAN CHICKEN SALAD
Provided by Food Network
Categories main-dish
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.
- In a separate bowl, whisk all the dressing ingredients together. Cover and reserve for later use.
- Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
- Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.
ASIAN CHICKEN AND FRUIT SALAD
Enjoy tender chicken, apples, grapes & more with Asian Chicken and Fruit Salad. You'll love the toasted sesame dressing in this chicken and fruit salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2-1/4 cups each
Number Of Ingredients 6
Steps:
- Place cabbage on large plate; top with chicken, apples and grapes.
- Drizzle with dressing just before serving.
- Sprinkle with nuts.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 23 g, Fiber 5 g, Sugar 14 g, Protein 26 g
QUICK ASIAN CHICKEN SALAD
Our family enjoys sampling a variety of salads, but this one is at the top of their list. It's an interesting twist on traditional chicken salad. -Vivian Miller, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first seven ingredients. Whisk dressing ingredients together in a small bowl. Pour over salad; toss to coat. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 194mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
ASIAN CHICKEN SALAD
A very crunchy salad with a tasty asian style dressing.The chinese rice noodles are of the cellophane type and can be found in the asian section of most grocery stores.They are often in rectangle form and in clear packaging
Provided by Xexe383
Categories Chinese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the brown sugar,soy sauce,sesame oil, vegetable oil,and rice wine vinegar To prepare the rice noodles heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them.
- As they begin to puff up remove them from the skillet and drain them on paper towels.
- be sure to cook them long enough as the under cooked noodles will be like eating needles.
- Once cooked add them to the salad mixture.
- In a large bowl combine the lettuce,chicken,green onions,and sesame seeds.
- Let chill about 10 minutes and just before serving add the cooked rice noodles.
- Serve in salad bowl and offer the salad dressing in a pourable container so your family can add as much dressing as they want.
- you can also pour the dressing over the top of the salad, toss and serve immediately.
Nutrition Facts : Calories 408.9, Fat 17.5, SaturatedFat 3.1, Cholesterol 54.9, Sodium 238.5, Carbohydrate 39.7, Fiber 2.1, Sugar 6.5, Protein 22.2
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